Instant Pot Peanut Butter Cup Cheesecake Bites

These instant pot peanut butter cup cheesecake bites are incredibly quick and easy to make and have an amazing texture. They are easy to change up with different flavors too!
Course Dessert
Cuisine American
Keyword cheesecake, cheesecake bites, instant pot cheesecake
Prep Time 15 minutes
Cook Time 4 minutes
chill time 4 hours
Servings 18 bites
Calories 274kcal
Author Ashlee Marie



  • 1 1/2 C graham cracker crumbs
  • 4 Tbsp melted butter


  • 1 ½ lbs cream cheese
  • ¾ C sugar
  • 1 tsp vanilla
  • 2/3 C peanut butter
  • 2 eggs
  • 1 C miniature peanut butter cups quartered


  • 6 oz chocolate
  • 4 Tbsp hot cream
  • 36 peanut butter cup minis



  • Stir all ingredients of the crust together.
  • Spoon 1 1/2 Tbsp into each of the molds and press down


  • Beat the cream cheese until smooth
  • Add the sugar, peanut butter, vanilla and the chopped mini peanut butter cups, beat together.
  • Add the eggs, beat until just barely incorporated
  • Spoon 3 Tbsp of the mixture into each of the molds.
  • Add 1 C hot water into the Instant Pot
  • Cover each mold with a paper towel and foil, place silicone molds in the trivit and lower into the Instant Pot and put lid on.
  • Pressure cook on high for 4 mins
  • Let release naturally for 10 minutes then quick release (if it hasn't already released)


  • Mix all ingredients together until smooth
  • Spoon on top of warm cheesecake immediately - add some extra mini peanut butter cups to the top if you want, then let cool for 30 minutes.
  • Refrigerate cheesecake for 4-8 hours.



Calories: 274kcal | Carbohydrates: 17g | Protein: 5g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 67mg | Sodium: 203mg | Potassium: 125mg | Fiber: 1g | Sugar: 14g | Vitamin A: 618IU | Calcium: 48mg | Iron: 1mg